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-> Recipe Collection
-> Challah and Breads
Fave
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Sun, Mar 03 2019, 12:08 am
I'd like to prepare challah rolls in advance and freeze them raw - to be baked fresh on Purim day.
Anyone tried doing that? Did the rolls taste different than if I would have baked them right after shaping? Do I defrost the frozen rolls before putting them in the oven?
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ectomorph
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Sun, Mar 03 2019, 12:09 am
I do this all the time
They do taste a bit more chewy but yummy
You must defrost them fully before baking
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sevengirl
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Sun, Mar 03 2019, 12:19 am
Yeah, what I do is I don’t let them rise after braiding m/rolling the dough. I take the challah out earlier in the day and let it rise/defrost before sticking in the oven to bake.
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Fave
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Sun, Mar 03 2019, 12:43 am
Thanks so much.
Ectomorph, by "more chewy" you mean that they are more dense and not airy?
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ectomorph
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Sun, Mar 03 2019, 8:45 am
Fave wrote: | Thanks so much.
Ectomorph, by "more chewy" you mean that they are more dense and not airy? |
A little bit it tends to taste more like hot pretzel texture on the outside.
Maybe try in advance to see if you like it.
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mom!
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Sun, Mar 03 2019, 11:35 am
I have tried it and found it didn't make a difference in taste to the way I always bake and freeze and defrost. Wouldn't do it again... Only nice thing was that the house smelled like fresh challah on Friday.
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nicole81
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Sun, Mar 03 2019, 12:02 pm
I've done this and find they come out much better when frozen fully baked.
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ectomorph
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Sun, Mar 03 2019, 12:56 pm
The reason I do it is that it takes up less space in my freezer when it's just the dough
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Cheshire cat
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Sun, Mar 03 2019, 2:30 pm
I freeze them when they are parbaked.
When challah is completely set, but still somewhat blonde colored, before they get the golden brown crisp, I remove them from the oven, cool completely (to prevent steaming up the freezer bag) and then freeze.
I rebake them for about 30 minutes.
Comes out perfect.
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Fave
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Sun, Mar 03 2019, 6:47 pm
Cheshire cat wrote: | I freeze them when they are parbaked.
When challah is completely set, but still somewhat blonde colored, before they get the golden brown crisp, I remove them from the oven, cool completely (to prevent steaming up the freezer bag) and then freeze.
I rebake them for about 30 minutes.
Comes out perfect. |
I think I'll do that. I'm making largish rolls (6-7 ounces). I guess I'll have to adjust the banking accordingly
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Fave
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Sun, Mar 03 2019, 6:49 pm
Cheshire cat wrote: | I freeze them when they are parbaked.
When challah is completely set, but still somewhat blonde colored, before they get the golden brown crisp, I remove them from the oven, cool completely (to prevent steaming up the freezer bag) and then freeze.
I rebake them for about 30 minutes.
Comes out perfect. |
When you rebake them, do. You first defrost them completely?
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Cheshire cat
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Sun, Mar 03 2019, 7:48 pm
No. Sometimes it goes freezer- to-oven. But keep an eye on the challos, they may need a little more time.
Again, they should be fully, but just barely baked the first time around. Otherwise, you risk compromising on the shape.
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benny
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Sun, Mar 03 2019, 9:48 pm
I heard somewhere that it’s a problem with taking challah to freeze the dough...
I guess ask your local rabbi
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